Crab Dip – Using Canned Crab Meat

Crab dip is always a classy choice for an appetizer spread. Takes only 5 minutes to prep! Serve with crackers or a toasted baguette slices for dipping. Just don’t double dip. 



2 6 oz cans of crab meat such as Bubble Bee’s, drained

8 oz of 1/3 less fat neufchâtel cheese, softened

1 cup of Monterey Jack Cheese

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Old Bay Seasoning + plus more for garnish


Let your cream cheese sit out until it comes to room temperature or until it is soft enough to mix well. If you are in a hurry to make this follow my tips above in the post to soften cream cheese in a hurry.

Preheat oven to 350 degrees F.

In a bowl stir together crab meat, Neufchatel cheese, Monterey jack cheese, and the spices. Add the ingredients to an 8X8 in a baking dish and top with more Monterey Jack cheese. Bake for 12 to 15 minutes or until the crab dip is bubbly and hot.